Categories: pickles

Ingredients

• 2 to 3 small to medium cucumbers, unpeeled, sliced lengthwise (3/8 inch)
• 1 medium red bell pepper, cut lengthwise into 1-inch strips
• 1/2 cup sliced halved red onion (1/4 inch)
• 3 slices fresh ginger sliced (1/4 inch)
• 2 large garlic cloves, thinly sliced
• 1 bay leaf
• 1/2 to 1 Serrano chile, halved lengthwise
• 1 tsp. sugar
• 1/2 tsp. black peppercorns
• 1/2 tsp. whole allspice
• 1/2 tsp. ground turmeric
• 1 cup white wine vinegar
• 1 cup water
• 1 Tbsp. pickling salt, sea salt or kosher salt

Directions

1. Arrange cucumbers, bell pepper and onion in 1-quart sterilized canning jar with lid for 2 pints. Add ginger, garlic, bay leaf, chile, sugar, peppercorns, allspice and turmeric.
2. Bring vinegar, water and salt to a boil in small saucepan over medium-high heat. Stir until salt is dissolved. Pour into jar, making ssure ingredients are covered completely; top with lid. Refrigerate at least 3 days before opening. Pickles can be stored in refrigerator for up to 3 months.

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